👨‍🍳 조리법

1. 1

   Prepare the pork: In a large pot, combine the pork belly and pork ears with enough water to cover. Bring to a boil over medium-high heat. Skim off any scum that rises to the surface. Reduce heat to low, cover, and simmer for 45-60 minutes, or until the pork is tender when pierced with a fork. Drain the pork, reserving about 1 cup of the cooking liquid. Cut the pork into bite-sized pieces if not already done.

   ⏱️ 1 hour
2. 2

   Sauté aromatics: In the same pot (or a clean one if preferred), heat a tablespoon of oil (optional, if pork rendered enough fat). Add the minced garlic, chopped onion, and minced ginger. Sauté over medium heat until fragrant and the onions are translucent, about 3-5 minutes. Add the cooked pork pieces and sauté for another 5 minutes until lightly browned.

   ⏱️ 10 minutes
3. 3

   Incorporate the blood: Pour the fresh pork blood into the pot. Stir continuously with a whisk or spoon to prevent it from curdling. Cook for about 10-15 minutes, stirring constantly, until the blood thickens and turns a deep, opaque color. The mixture should start to resemble a thick sauce.

   ⏱️ 15 minutes
4. 4

   Add liquids and chilies: Pour in the vinegar and the reserved pork cooking liquid (or water). Add the whole or slit green chilies. Bring the mixture to a gentle simmer. **Crucially, do not stir immediately after adding the vinegar.** Let it simmer uncovered for about 10 minutes to allow the vinegar's harshness to cook off. This prevents a raw vinegar taste.

   ⏱️ 10 minutes
5. 5

   Simmer and season: After the initial 10 minutes of simmering without stirring, you can now gently stir the dinuguan. Continue to simmer uncovered over low heat for another 30-45 minutes, or until the sauce has thickened to your desired consistency and the flavors have melded. Stir occasionally to prevent sticking. Season with fish sauce, salt, and freshly ground black pepper to taste. The final consistency should be thick but pourable.

   ⏱️ 45 minutes